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With the wife and I on the Weight Watchers plan, I’ve been avoiding some of my favorite Mexican dishes. Now that I think about it, this really isn’t necessary if I’m carefully what I choose and how I prepare the dishes. Take fajitas for example. A protein, seasoning and some veggies. Made with boneless, skinless chicken breasts and not much oil the fajitas themselves are only 1 point per serving. I can live with a diet that includes chicken fajitas, can’t you? Well, that leads me to the sides. Made carefully many of the sides are 0 to only 2 points per serving. Follow along with me and I’ll show you how I prepared everything.

The night before I mixed up some blue corn masa to make up some tortillas. (This is the one item I couldn’t cheat on to lower the point value. 3 tortillas = 5 points)

My wife and I have been cooped up in our house for 2 weeks so we decided to take a drive just to get out. We drove down to Downtown San Diego to see what things were like and found a virtual ghost town. This video shows us driving up 5th in the Gaslamp District. Normally there would be thousands of people on the sidewalks and bumper to bumper traffic. Pretty surreal!

Our lemon tree is loaded with lemons, so I looked up things to cook with lemons. Chicken Scallopini uses lemon juice so I looked up a recipe and came up with this.

Ingredients:

2 Chicken Breasts (Boneless & Skinless – Cut in half)

1/4 tsp. salt

1/4 tsp. black pepper

1/4 cup Flour

1/4 cup Italian bread crumbs

1 tbsp. butter

2 tbsp. capers

1 tsp. minced parsley (and some for garnish)

1/4 cup fresh lemon juice

1/4 cup dry white wine (I used Chardonnay)

Cooking spray for pan

I started out covering my counter with plastic wrap and got out 2 boneless / skinless breasts.

I cut them in half horizontally, seasoned them with salt and pepper and covered them with plastic wrap.

I pounded them out to approximately ¼” thick.

I dredged them in a mixture of half flour and half Italian bread crumbs.

I spray my non-stick pan with a little red pepper olive oil and pre-heated it over medium high heat and placed in 2 pieces of chicken.

I cooked it for 3 minutes and flipped them. (You can see the red and golden potatoes cooking on the back burner)

Once all 4 pieces were cooked, I put 1 tbsp. of butter and 1/2 tsp. of flour in the pan. I mixed them together and than put in the capers, parsley, lemon juice and white wine. I let this cook down for approximately 2 minutes.

Once it started to reduce, I put the chicken back in and gave each piece a good coating while they reheated.